Sweet and Smokey Barbecue Ribs Recipe Using a Rib Rack

July 3, 2012 By Angela England

See how to enter a contest AND fabulous giveaway below.So anyone who knows me knows that I have a serious weakness. Barbecue. In fact, every birthday since I was old enough to have an opinion I’ve asked for just one dinner – Barbecue ribs. My favorite are juicy but not flabby, sweet and a little smokey flavored ribs. Mmmm….

Birthday-Worthy Ribs

So when I had the chance to take the National Pork Board’s challenge for creating a Dibs on my Ribs recipe I knew I couldn’t turn down the chance. I came up with a barbecue rib recipe that is a little on the sweet side, like me, and I think you’re gonna love it!

Sweet and Smokey Barbecue Ribs Recipe

1 Pork spare ribs rack
1 McCormick Grillmasters Rub Sweet and Smoky Flavor (This is so delicious. For reals.)
1 bottle Kraft BBQ Sauce Honey Hickory Smoke Flavor
Mesquite wood chips, soaked in water 45 minutes

Items you’ll need to have on hand include your grill and equipment, aluminum foil, and we used the stand up Rib Rack that helps cook the ribs evenly without making them too tough.

Prepare the ribs by trimming them square, removing the membrane from the rib side, and then add the rub. Spread as much rub onto the ribs as they will hold – our rib rack took the entire small shaker of McCormick rub…it was the perfect amount.

Spreading on the rub.

Add the ribs to the grill over a medium high heat – our coals were at about 350 degrees. It helps to place your ribs over a drip pan and keep the coals off the side so there is a more indirect heat. Add the mesquite wood chips to smoke the ribs during this cooking stage. We cooked the ribs at this temperature for about 1 to 1 1/2 hours.

Smoking the ribs in the rib rack with smoking wood chips.

When the ribs were beginning to look more cooked we wrapped them in foil so they could finish cooking without becoming too dry. They cooked in the foil wrap until internal temperature reached a safe 180-190 degrees. (Be sure to check with a meat thermometer that is in the meat portion and not too close to the bone.) This took about one hour on our grill.

Wrapped in foil with asparagus spears roasting.

Once the rib rack was thoroughly cooked it was time to add the barbecue sauce layer so it would have a sticky-sweet coating on the outside. Slather the barbecue sauce on over the rub in a thin layer. Let it cook directly over the heat for about 3 minutes. Repeat once or twice until it looks good to you or you cannot stand the delicious aroma any longer.

We slathered the sauce onto the ribs while they were still on the foil because they were beginning to fall apart.

We served our ribs with grilled asparagus spears that we cooked wrapped in aluminum foil with minced garlic and a dab of butter over indirect heat for 20 minutes. On the side I added chilled pineapple chunks.

Most amazing sweet ribs ever.

If you love sweet, sticky ribs this is the recipe for you.

Dibs on my Ribs Contest for a Year’s Supply of Groceries!

Or create your own to enter in the Dibs on My Ribs contest for a chance to win some amazing prizes including a year’s supply of groceries, attending the Memphis BBQ event, and other prizes.

Fabulous Rib Recipe Content!

UNTRAINED HOUSEWIFE GIVEAWAY:

I have a giveaway of my own for you too! Ten Untrained Housewife readers will receive a $20 gift card to purchase a rack of spare ribs, McCormick Grillmaster rub, and Kraft BBQ sauce to create their OWN rib recipe to submit.

To Enter:

Mandatory: Tell me what barbecue flavor you will try to recreate on your home grill. Spicy? Dry? Sweet? Smokey? What is your rib recipe inspiration?

Extra Entries:

Subscribe to the Untrained Housewife Newsletter
Share about this giveaway (leave a comment – one share per day)
Visit the forums and start a thread or respond to a comment there (Leave a comment here, one entry per day)

Winners will be drawn July 12, 2012. Open to US residents, 18 years of age and older. Void where prohibited by law. Incentives were provided to me for creating this recipe but the recipe is my own creation, the grilling work done by my husband. All opinions and photos are my own.

About Angela England

Angela England has written 562 posts in this blog.

Founder of Untrained Housewife, Editor-in-Chief of Blissfully Domestic (http://blissfullydomestic.com), mother of five, wife of one, and God-seeker always.